Nutritional Data for 3 OZ FISH/SHELLFISH; SALMON, SOCKEYE, COOKED, DRY HEAT

Mean value per 85.00 grams edible part;  0.0% refuse 
Portions:  3 OZ = 85.00 gm, 1/2 FILLET = 155.00 gm
46.9% Cals from fat, 53.1% Cals from protein, 0.0% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:  183.600     6.3%     8.3%
Protein                 Gms :   23.213    36.8%    46.4%
Total lipid (fat)       Gms :    9.325     9.7%    12.7%
Carbohydrate, by diff.  Gms :    0.000     0.0%     0.0%
Total saturated fat     Gms :    1.629     5.1%     6.7%
Ttl monounsaturated fat Gms :    4.497
Ttl polyunsaturated fat Gms :    2.048
Cholesterol             Mg  :   73.950    24.7%    24.7%
Sodium                  Mg  :   56.100    11.2%    11.2%
Total dietary fiber     Gms :    0.000     0.0%     0.0%
Vitamin A               Re  :   53.550     5.4%     6.7%
Vitamin A               IU  :  177.650
Ascorbic acid           Mg  :    0.000     0.0%     0.0%
Thiamin                 Mg  :    0.183    12.2%    16.6%
Riboflavin              Mg  :    0.145     8.6%    11.2%
Niacin                  Mg  :    5.670    29.8%    37.8%
Vitamin B6              Mg  :    0.186     9.3%    11.6%
Folacin                 Mcg :    4.250     2.1%     2.4%
Vitamin B12             Mcg :    4.930   246.5%   246.5%
Potassium               Mg  :  318.750    15.9%    15.9%
Calcium                 Mg  :    5.950     0.7%     0.7%
Phosphorus              Mg  :  234.600    29.3%    29.3%
Magnesium               Mg  :   26.350     7.5%     9.4%
Iron                    Mg  :    0.468     4.7%     3.1%
Zinc                    Mg  :    0.433     2.9%     3.6%
Pantothenic acid        Mg  :    0.595    11.9%    11.9%
Copper                  Mg  :    0.057     2.8%     2.8%
Manganese               Mg  :    0.017     0.5%     0.5%
Ash                     Gms :    1.165
Water                   Gms :   52.564
Food energy             KJ  :  766.700
Myristic acid (14:0)    Gms :    0.219
Palmitic acid (16:0)    Gms :    0.854
Stearic acid  (18:0)    Gms :    0.134
Palmitoleic acid(16:1)  Gms :    0.273
Oleic acid      (18:1)  Gms :    1.137
Gadoleic acid   (20:1)  Gms :    0.784
Docosenoic acid (22:1)  Gms :    0.564
Linoleic acid (18:2/n6) Gms :    0.096     1.5%     2.0%
Linolenic acid(18:3/n3) Gms :    0.053     3.3%     4.4%
Eicosatetraenoic(20:4)  Gms :    0.025
Eicosapentaenoic(20:5n3)Gms :    0.451
Dodecapentaenoic(22:5)  Gms :    0.112
Docosahexaenoic (22:6n3)Gms :    0.595
Histidine               Gms :    0.683    71.9%    89.9%
Isoleucine              Gms :    1.069   135.4%   169.7%
Leucine                 Gms :    1.886   169.9%   214.3%
Lysine                  Gms :    2.132   224.4%   280.5%
Methionine              Gms :    0.687
Cystine                 Gms :    0.249
Methionine+Cystine      Gms :    0.936    90.9%   114.1%
Phenylalanine           Gms :    0.906
Tyrosine                Gms :    0.784
Phenylalanine+Tyrosine  Gms :    1.690   152.2%   192.0%
Threonine               Gms :    1.017   185.0%   115.6%
Tryptophan              Gms :    0.260    92.9%   118.2%
Valine                  Gms :    1.196   151.4%   189.8%
Arginine                Gms :    1.389
Alanine                 Gms :    1.403
Aspartic acid           Gms :    2.377
Glutamic acid           Gms :    3.465
Glycine                 Gms :    1.114
Proline                 Gms :    0.821
Serine                  Gms :    0.947
Protein Score: 100, 50% ideal. EAA score: 1.95. 
Limiting Amino Acid: Histidine